Cooking major courses are: Introduction to food culture, food hygiene, nutritional basics, culinary chemistry, catering business management, Chinese dietary health care, practical nutrition, management, psychology, pedagogy and so on.

I, the professional training requirements:

The program enables students to learn the basic theory of cooking and nutrition, basic knowledge and basic skills, by engaging in scientific research and modern education theory and practice of the initial training, initially with the cooking, pastry and hotel management and other aspects of the basic ability and the ability to engage in teaching, teaching and research.

Second, the major should have the core competence:

1, proficiency in basic knowledge of cooking and nutrition, basic skills and basic knowledge of similar disciplines;

2, understanding of the development of the culinary discipline of the forefront of the development of the theory of cooking and nutrition with the ability to use the theory of cooking and nutrition to solve practical problems;

3, use of modern information technology to access to effective information;

4, the use of modern information technology to obtain effective information;

4, the use of modern information technology to obtain effective information. /p>

4, with the initial ability to write scientific and technical papers and carry out scientific research have strong professional practical skills, and obtain the appropriate skill level certificate.

Extended information:

Cooking professional employment prospects:

Cooking professional cultivation of skilled personnel with proficient cooking techniques and practical ability, its employment prospects are very considerable, compared with other occupations, not only a long career, but also employment pressure is small. The main employment direction:

1, from the related culinary profession graduates students, can be qualified for business hotels, famous restaurants and other back kitchen related food and beverage jobs;

2, from the related culinary profession graduates students, can have independent store, self-employment and other entrepreneurial ability;

3, from the related culinary profession graduates students, can be in the middle and high school culinary school or the related scientific research department The program is designed for students who are engaged in teaching and research work.